1. Kimchi water: You only need an oil-free container, a pack of kimchi salt, 2 taels of Sichuan peppercorns, and the ratio of 1000 ml of water (water should be cold and boiled): 50 grams of kimchi salt and 2 taels of Sichuan peppercorns to make brand new kimchi water. Good kimchi water and Sichuan peppercorns are essential. Keep the kimchi water you make for the first time. If you feel that the flavor is not enough, you can add some wild pepper water and wild pepper sold in supermarkets. Add some young ginger and green garlic to enhance the flavor. If the brine is not acidic enough, you can let it go. The water continues to ferment; if the taste is too sour, you can add some salt. If it's too salty or not crispy, add rock sugar or white wine. After brewing it for a few more times, it will become a jar of Laotan kimchi water with excellent flavor.
2． Variety: Among all kinds of kimchi, Sichuan kimchi ranks first. There are two types of Sichuan kimchi, bath kimchi and seasoning kimchi. As the name suggests, bath pickles are vegetables that can be taken out and eaten after being soaked in a jar for a few days. Like baths, generally hard-textured roots, stems, leaves and fruits can be used to make bath pickles. Condiments for pickles: The most common ones are pickled peppers, ginger, etc. Why Sichuan cuisine is so delicious is because the famous dishes such as chicken feet with pickled peppers and fish heads with pickled peppers are indispensable for the presence of these condiments.
3. Container: If there are many people in the family, you can choose a large-capacity stoneware kimchi jar. If the average office worker can make kimchi for bathing, and can eat it after soaking for a few hours, so a glass container with good sealing performance can be used after disinfection. use. The glass bottle used to make bath kimchi can also be smaller and placed in the refrigerator before consumption. The kimchi has a great flavor
4. It is best to use special kimchi salt for kimchi because it does not contain iodine and is conducive to fermentation. If you can't buy it, you can go to the supermarket and look for large grains of kosher salt.
5. The kimchi water must not be stained with oil. It is best to prepare separate chopsticks for picking kimchi, because the water is not clean enough, which will cause the kimchi to "flower", not only the vegetables will rot, but also a lot of mold will be produced. . If the "flowers" have just emerged, you can remove them, add kimchi salt and wine immediately, and leave the lid of the kimchi jar open for 10 minutes every day. If there is no improvement after a period of time, stop eating it.
6. It is best to choose professional sealed glass bottles. Do not use iron lids or ordinary plastic bottles. If there are many people, it is recommended to use stoneware pickle jars.
7. The ingredients for making kimchi and the order in which "diving kimchi" are put into the altar: Among the 8 ingredients listed below, except for two kinds of peppers, which can be brewed for a longer time, the others are all "diving kimchi". In other words, it can be eaten after brewing for two to three hours.
Colorful peppers, cucumbers, lettuce, cabbage, and watermelon rinds can be eaten after soaking them for two hours. White radish, carrots, and beans (beans can only be eaten after soaking them for 3 days, otherwise they are prone to poisoning). Remember! Soak green and red peppers for half a day.
Garlic, garlic moss, and garlic heads (these are for flavor enhancement and should be placed in the kimchi jar).
The order of entering the altar: 1. Beans are placed at the bottom of the altar first. Then soak them in the jar in order. 6, 7, and 8 should not be soaked for a long time. Generally, they can be taken out in 3 hours. It should be on top.